PEANUT BUTTER AND JELLY COOKIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield about 35 cookie bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
- Whisk the flour, baking powder and salt together in a bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
- Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
- With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
- Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
- Let cool in the pan before cutting into squares.
PEANUT BUTTER CHIP AND JELLY BARS
The flavor of these bars from Connie Siegel of Wisconsin will take you right back to your school lunchroom! If you don't like grape jelly, strawberry would work well, too.
Provided by Midwest Living
Categories Food
Time 45m
Yield 18 bars
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, sugar and baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Remove and reserve half of the crumb mixture (about 1-1/2 cups). Press remaining crumb mixture into the bottom of a greased 9x9x2-inch baking pan.
- In a small bowl, stir jelly vigorously to make it easy to spread. Spread jelly evenly over the crust. Sprinkle with 1 cup of the peanut butter pieces. Stir together the reserved crumb mixture and the remaining peanut butter pieces. Sprinkle over the jelly, pressing lightly.
- Bake in a 350° oven for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 231 calories, Carbohydrate 34 g, Cholesterol 27 mg, Fat 10 g, Protein 2 g, SaturatedFat 7 g, Sodium 60 mg, Sugar 13 g
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER 'N' JELLY BARS
These are delicious, chewy bar cookies that are made with ingredients we always have on hand. They freeze well too!
Provided by Sherri35
Categories Bar Cookie
Time 40m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar and baking powder.
- Cut in butter and peanut butter until mixture resembles coarse meal.
- Stir in eggs, mixing well until all flour is incorporated.
- Press half of mixture into greased 13x9x2 baking pan.
- Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter).
- Crumble remaining dough over jelly.
- Bake in preheated 375 degree oven for 30 to 35 minutes.
- Cool and cut into bars.
PEANUT BUTTER AND JELLY BARS
Provided by Lauren Chattman
Categories Dessert Picnic Kid-Friendly Quick & Easy Back to School Peanut Party Jam or Jelly Peanut Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
- Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
- Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.
PEANUT BUTTER AND JELLY BARS
I got this recipe from a friend of mine. These cookies are delicious! As with any bar cookie, they are easier to make than drop cookies. I love these with a glass of milk. Although any flavor jelly can be used, grape is my favorite!
Provided by Whisper
Categories Bar Cookie
Time 55m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, combine first 6 ingredients.
- Stir in flour.
- Spread in a greased 9x13 inch pan.
- Combine dry ingredients of streusel; cut in shortening.
- Sprinkle streusel over cookie dough.
- With a small spoon, make 24 depressions in the dough (6x4).
- Bake at 375 degrees for 20 minutes.
- Take out of oven; press depressions again.
- Bake for 10 more minutes.
- Take out of oven and spoon 1/2 tsp jelly into each depression.
- Bake for 5 more minutes.
- Cool in pan.
Nutrition Facts : Calories 162.9, Fat 7.9, SaturatedFat 1.6, Cholesterol 15.5, Sodium 54.9, Carbohydrate 20.1, Fiber 1.2, Sugar 11.3, Protein 3.8
PEANUT BUTTER, JELLY, AND CHIP SANDWICH
My younger brother and I would always take our potato chips and put them inside our PB&J sandwich. We loved the crunch! And, the saltiness of the chips really off-sets the sweetness of the sandwich. I think we got the idea from an episode of the Cosby Show after seeing Cliff Huxtable line his hoagie with potato chips and wash it all down with grape soda!
Provided by princesskim
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread one piece of bread with peanut butter.
- Top the peanut butter with a layer of chips.
- Spread the other piece of bread with jelly.
- Put the two pieces together, press down until you hear the "crunch", and enjoy!
- (This is also good with a PB & Marshmallow Fluff sandwich.).
PEANUT BUTTER AND GRAPE JELLY BARS
Not many kids (or adults) could resist these treats made with the classic combo of peanut butter and jelly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
- In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.
- Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.
Nutrition Facts : Calories 453 g, Fat 22 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g
PEANUT BUTTER CHIPS AND JELLY BARS
Make and share this Peanut Butter Chips and Jelly Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Heat oven to 375°F Grease 9-inch square baking pan.
- Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
- Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
- Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
Nutrition Facts : Calories 257.1, Fat 11.4, SaturatedFat 6.1, Cholesterol 28.5, Sodium 111, Carbohydrate 34.5, Fiber 1.3, Sugar 21.3, Protein 4.9
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